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Chocolate Hazelnut Biscotti Recipe

Updated on November 22, 2015
Paula Atwell profile image

Paula Atwell is a freelance writer with WriterAccess, webmaster, member of Pinterest Party on FB and the owner of Lake Erie Artist Gallery.


My favorite flavor additive to most foods is hazelnut. Personally, I prefer to add raw hazelnuts that I roast or bake myself. I drink hazelnut flavored coffee, and buy hazelnut lattes when I want something richer, so it is not surprising that my favorite recipe for biscotti is a hazelnut chocolate biscotti.

This recipe is easy to make, stores and travels well, and can be make in smaller or larger batches which makes it the perfect gift recipe for holidays. It is an overall favorite in my family, and the flavors can easily be adjusted per your taste.

If you are not a hazelnut fan, then you can use another nut instead. Or leave out the chocolate. For folks who need a gluten-free recipe, change out the flour for a gluten-free flour, and you are set.

Other additives are variations of liqueurs that can enhance the flavor, or fruit that can be added. But I recommend trying it just as is first.

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Cook Time

  • Prep time: 25 min
  • Cook time: 45 min
  • Ready in: 1 hour 10 min
  • Yields: About 40 biscotti depending on how you slice them


  • 1/4 hazelnuts
  • 4 ounces bittersweet chocolate
  • 1/2 cup butter
  • 3/4 cup sugar
  • 2 eggs
  • 2 Tablespoons Frangelico
  • 2 cups unbleached flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt


  1. Place nuts in a shallow pan and bake in a preheated oven at 350F degrees for 8 to 10 minutes, or until golden brown. Let cool.
  2. With paper towels, rub nuts while warm to remove the skins. Let cool completely.
  3. In a food processor, grind nuts until finely ground. Remove the nuts and set them aside.
  4. Add the chocolate to the food processor and grind until coarsely ground.
  5. In a mixing bowl, cream the butter and sugar until it is light and fluffy.
  6. Beat in the eggs and liqueur.
  7. In a separate bowl, combine the flour, baking powder and salt.
  8. Slowly add these dry ingredients to the creamed butter mixture, mixing until fully blended.
  9. Fold in the nuts and chocolate.
  10. Divide the dough into two equally-sized parts.
  11. On a parchment-covered baking sheet, pat the two sections of dough out into two logs about 1/2 inch high, 1 1/2 inches wide and 14 inches long, spacing them at least 2 inches apart.
  12. Bake the loaves in the middle of a preheated 325F degree oven for 25 minutes or until lightly browned.
  13. Transfer the baked loaves onto a cooling rack to cool for at least 5 minutes.
  14. Place the cooled loaves on a cutting board.
  15. Slice the loaves diagonally at a 45 degree angle about 1/2 inch thick. For shorter biscotti cut directly across the loaves.
  16. Place the slices upright 1/2 inch apart on the baking sheet and return to the oven for 10 minutes longer to dry slightly.
  17. Let cool on a rack until completely cool.
  18. Store in a sealed container at room temperature for up to a month.
  19. Makes about 3 1/2 to 4 dozen biscotti.

Great Biscotti Cookbooks

Serving Biscotti

Biscotti are best served at room temperature with a hot drink such as coffee, tea or cocoa. Serve them as breakfast, a snack or dessert.

© 2013 Paula Atwell


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    • Paula Atwell profile image

      Paula Atwell 3 years ago from Cleveland, OH

      @Linda Pogue Hi Linda, you can use any flavoring you want, but that the liqueurs add a depth of flavor that others don't. The alcohol cooks away in the oven.

    • Linda Pogue profile image

      Linda Pogue 3 years ago from Missouri

      Do you have a replacement for the liqueur? Would a standard flavoring like vanilla work?

    • Paula Atwell profile image

      Paula Atwell 3 years ago from Cleveland, OH

      @Dressage A very easy to make recipe and yes, yum!

    • Dressage Husband profile image

      Stephen J Parkin 3 years ago from Pine Grove, Nova Scotia, Canada


    • Paula Atwell profile image

      Paula Atwell 3 years ago from Cleveland, OH

      @sara I have become a biscotti baker extraordinaire. Easy to make, easy to store and people love them. I have another recipe with numerous variations on my hub account.

    • sara0129 profile image

      Shamim Rajabali 3 years ago from Texas

      I used to make biscotti with almonds but lost the recipe. Will try this. Thanks.

    • Paula Atwell profile image

      Paula Atwell 4 years ago from Cleveland, OH

      @esmonaco: Quite easy. And I think you will love the result.

    • esmonaco profile image

      Eugene Samuel Monaco 4 years ago from Lakewood New York

      I've always wanted to make Biscotti but never have, so now I'm going to use this recipe and give it a try. Thanks

    • Diana Wenzel profile image

      Renaissance Woman 4 years ago from Colorado

      Oh yes... I hear them calling my name. Thanks for such a delicious recipe. Appreciated!

    • Paula Atwell profile image

      Paula Atwell 4 years ago from Cleveland, OH

      @Virginia Allain: You can make them. They are really easy.

    • Virginia Allain profile image

      Virginia Allain 4 years ago from Central Florida

      Can I hire you to bake me a batch? It would be wonderful with my hot chocolate in the mornings.

    • Lee Hansen profile image

      Lee Hansen 4 years ago from Vermont

      You had me at chocolate and hazelnut and biscotti ... mmmmmmmmmm

    • Heather426 profile image

      Heather Burns 4 years ago from Wexford, Ireland